Description
This Southern Chicken Spaghetti is a comforting casserole featuring tender shredded chicken combined with sautéed vegetables, creamy soups, sour cream, and sharp cheddar cheese tossed with spaghetti pasta. Baked until bubbly and cheesy, this classic Southern dish offers a hearty and flavorful meal perfect for family dinners or potlucks.
Ingredients
Scale
Chicken and Pasta
- 1 pound spaghetti pasta
- 2 pounds boneless, skinless chicken thighs or breasts
Vegetables
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green and/or red bell pepper
Sauce and Seasonings
- 2 tablespoons oil (canola, vegetable or olive oil)
- 1 can condensed cream of chicken soup
- 1 can condensed cream of celery soup
- 1 teaspoon garlic powder
- 1 cup sour cream
- 1 cup chicken broth (unsalted)
- ½ teaspoon salt
- ½ teaspoon pepper
Cheese
- 12 ounces sharp Cheddar cheese, shredded (divided into 8 ounces for casserole mixture and 4 ounces for topping)
Instructions
- Cook the Chicken: Preheat your oven to 350ºF. Place the chicken thighs or breasts in a lightly greased baking dish, season with salt and pepper, cover with foil, and bake for 40-45 minutes or until the internal temperature reaches 165ºF. Alternatively, boil the chicken in a large pot of water until cooked through and reaches 165ºF. Remove from heat and let cool, then shred the meat using two forks and set aside.
- Prepare the Vegetables: While the chicken cooks, chop the celery, onion, and bell peppers. In a skillet over medium to medium-high heat, heat the oil and sauté the vegetables for about 15 minutes until tender.
- Make the Sauce: To the cooked vegetables, add the chicken broth, condensed cream of chicken soup, condensed cream of celery soup, garlic powder, salt, pepper, and sour cream. Stir everything together and cook uncovered for about 5 minutes to let flavors meld. Then, add the shredded chicken and 8 ounces of shredded cheddar cheese to the mixture, combining well. Reduce heat to low while you prepare the pasta.
- Cook the Pasta: Bring 4 quarts of water to a boil in a large pot. Cook the spaghetti according to package instructions, usually about 9 minutes, until al dente. Drain the pasta and set it aside.
- Assemble and Bake: Lightly oil a 9 x 13-inch baking dish. Add the cooked pasta and the chicken-vegetable-cheese mixture to the dish and mix well, preferably using tongs for easy combining. Stir in the remaining 4 ounces of shredded cheddar cheese. Top the casserole with any remaining cheese. Cover and bake for about 15 minutes or until the cheese has melted and the casserole is bubbly.
Notes
- You can use either chicken breasts or thighs, whichever you prefer or have on hand.
- To speed up the cooking process, boiling the chicken is a great alternative to baking.
- Use sharp cheddar cheese for a bold flavor but feel free to adjust cheese types to your taste.
- Ensure pasta is drained well to prevent the casserole from becoming watery.
- This dish is excellent for leftovers and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
